Come on in, because this Apple Scrunch is the kind of dessert that saves the day. It’s an old-fashioned apple dump cake made with just four ingredients: apple pie filling, a box of cake mix, melted butter, and chopped pecans. You layer it right in the pan, give it a couple of lazy swirls, and slide it into the oven.
What you get is warm, tender apple filling on the bottom and a golden, buttery, crunchy-edged topping with toasty pecans scattered all over. It tastes like you worked a whole lot harder than you did, and that’s exactly the point.
If you’re always on the hunt for easy sweets, take a look at my other dessert recipes. But this one’s a keeper. You’ll see.
Why You’ll Love This Recipe
- Just four ingredients: Apple pie filling, cake mix, butter, and pecans. That’s the whole shopping list.
- About five minutes of prep: No peeling apples, no mixing a batter, no rolling a crust.
- Two textures in every bite: Soft, saucy apples underneath and a crisp, buttery topping on top.
- Made for a crowd: It bakes in a 9×13-inch dish and serves 10.
- Keeps well: It holds up for days on the counter or in the fridge, and it freezes too.
Ingredients Breakdown
Here’s what goes into this apple dump cake and what each ingredient does. The exact amounts are in the recipe card at the bottom of the page.
- Apple pie filling: Two 21-ounce cans give you a thick, saucy apple layer that’s already sweetened and spiced. It’s the shortcut that makes this dessert so easy.
- Yellow or butter cake mix: One 15.25-ounce box, used dry, right out of the box. Don’t make it according to the package directions. It bakes into the topping all on its own.
- Unsalted butter: Melted and poured over the cake mix, it soaks in and turns that dry mix into a rich, golden topping.
- Chopped pecans: They toast in the oven and add a nutty crunch that goes so well with the apples.
Step-by-Step Instructions
1. Prep the oven and pan
Heat your oven to 350°F and coat a 9×13-inch baking dish with nonstick cooking spray.
2. Add the apple filling
Spoon both cans of apple pie filling into the dish and spread them out into an even layer across the bottom.
3. Add the cake mix and butter
Scatter the dry cake mix evenly over the apples. Then pour the melted butter over the top, spreading it across the surface as evenly as you can.
4. Give it a few swirls
Here’s the “scrunch” part. Take a butter knife and drag it through the layers in a few big, broad swirls, so some of the apple and cake mix start to mingle. Don’t stir it all together, though. You still want distinct layers.
5. Top with pecans
Sprinkle the chopped pecans evenly over everything.
6. Bake
Bake for 45 to 55 minutes, until the top is golden brown and the dessert looks set. Let it cool for a bit before you dig in.
Tips and Variations
- Keep the cake mix dry: It’s tempting to mix it with something, but don’t. The butter and the juices from the apples do all the work.
- Cover the dry spots: Try to get the melted butter over as much of the cake mix as you can. Any bare patches will stay powdery.
- Go easy on the swirling: A few big swirls are plenty. Too much stirring and you’ll lose that crisp topping.
- Watch the color: Ovens vary, so start checking at 45 minutes. You’re looking for a deep golden top.
- Change up the nuts: Walnuts are a nice swap for the pecans, or leave the nuts off completely if you need to.
- Add a little spice: A sprinkle of ground cinnamon over the apples before you add the cake mix gives it even more of an apple pie feel.
How to Serve This Recipe
Let the apple scrunch cool slightly, then scoop it into bowls while it’s still warm. A big scoop of vanilla ice cream melting over the top is just about perfect. Whipped cream works too.
It’s a sweet way to finish off a homestyle supper like Garlic Roasted Chicken with Yukon Gold Potatoes. And if you’re putting together a holiday dessert table, set it out next to a Classic Pecan Pie and a plate of Baked Apple Cider Donuts.
Frequently Asked Questions
Do I need to prepare the cake mix first?
No. Add it dry, straight from the box. The melted butter and the apple filling turn it into a golden, cakey topping as it bakes.
Should I stir everything together?
Not completely. Just make a few broad swirls with a butter knife so the layers start to combine. If you stir it all together, you won’t get that crisp, buttery top.
How do I know when it’s done?
Bake it for 45 to 55 minutes at 350°F. It’s ready when the top is golden brown and the dessert is set.
How do I store leftovers?
Keep it covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Warm individual servings in the microwave before serving if you like.
Can I freeze apple dump cake?
Yes. Store it in an airtight container in the freezer for 2 to 3 months.
You May Also Love
- Easy Homemade Apple Pie
- Classic Homemade Apple Pie
- Cream Cheese Pound Cake
- Blueberry Sour Cream Coffee Cake
- Pecan Pie
Apple Scrunch (Apple Dump Cake)
Ingredients
- 2 cans (21-ounce) apple pie filling
- 1 box (15.25-ounce) yellow or butter cake mix
- 1 cup unsalted butter, melted
- 3/4 cup chopped pecans
Instructions
- Heat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray.
- Spoon the apple pie filling into the prepared baking dish and spread it evenly across the bottom.
- Scatter the dry cake mix evenly over the apple filling. Pour the melted butter over the cake mix, distributing it across the surface as evenly as possible.
- Using a butter knife, make a few broad swirls through the layers so that some of the ingredients begin to combine. Avoid stirring everything together completely.
- Sprinkle the chopped pecans evenly over the top.
- Bake for 45 to 55 minutes, until the top is golden brown and the dessert is set.
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- Cake mix: Add the cake mix dry, straight from the box. Do not prepare it according to the package directions.
- Butter: Melt the unsalted butter and drizzle it as evenly as possible over the cake mix to help create a rich, golden topping.
- Don’t overmix: Use a butter knife to make only a few large swirls through the layers. The ingredients should not be completely mixed together.
- Baking: Bake at 350°F for 45 to 55 minutes, or until the top is golden brown and the dessert is set.
- Serving: Let it cool slightly before serving. It’s especially good warm with a scoop of vanilla ice cream.
- Storage: Keep covered at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze in an airtight container for 2 to 3 months.
